Application of High Intensity Ultrasound to Accelerate Crystallization of Anhydrous Milk Fat and Rapeseed Oil Blends
Application of High Intensity Ultrasound to Accelerate Crystallization of Anhydrous Milk Fat and Rapeseed Oil Blends
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DOI：
10.1002/ejlt.201800200
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发表时间：
2019-01-01
影响因子：
2.7
通讯作者：
Wiking, Lars
中科院分区：
文献类型：
--
作者：
Gregersen, Sandra Beyer;Frydenberg, Rikke Ploug;Wiking, Lars
在本研究中，研究了高强度超声波 (HIU) 处理对无水乳脂和含有 10-30 w/w% 菜籽油的乳脂/菜籽油混合物的影响。评估了 HIU 处理对结晶动力学、热行为、微观结构、织构和氧化的影响。 HIU 处理可加速结晶过程，尤其是对于菜籽油含量高的混合物。 HIU 处理减小了晶体尺寸，但是，HIU 处理对熔化行为或硬度没有任何显着影响。没有观察到 HIU 处理对二次氧化产物的显着影响，表明 HIU 处理不促进脂质氧化。实际应用：在食品工业中使用高强度超声波来获得更短且更可控的脂肪结晶过程具有巨大的潜力。结果表明，用液体油稀释硬脂肪会如何影响超声波治疗的效果。例如，这种效应在乳制品行业中非常重要，其中高强度超声波可能为生产基于乳脂和菜籽油的可涂抹混合物提供额外的加工工具。超声波处理被引入循环流系统中，与常用的基于探头的浴系统相比，它更真实地代表了工业环境。高强度超声波加速了无水乳脂和菜籽油混合物的结晶动力学，导致形成更小的晶体，但熔化特性或硬度没有差异。这是在循环流动池中获得的，没有检测到二次氧化产物水平的增加。
In this study, the impact of high intensity ultrasound (HIU) treatment on anhydrous milk fat and milk fat/rapeseed oil blends with 10-30 w/w% rapeseed oil is examined. Effects of HIU treatment on crystallization kinetics, thermal behavior, microstructure, texture, and oxidation are evaluated. HIU treatment results in an acceleration of the crystallization process, especially for blends with a high rapeseed oil content. HIU treatment reduces the crystal size, however, HIU treatment does not have any significant effects on the melting behavior or hardness. No significant effects of HIU treatment on secondary oxidation products are observed, indicating that lipid oxidation is not facilitated by the HIU treatment. Practical Application: A great potential exists for the use of use of high intensity ultrasound in the food industry to obtain a shorter and more controllable fat crystallization process. Results from this demonstrate how the impact of ultrasound treatment is affected by diluting a hard fat with liquid oil. Such effects are of great importance in, for instance, the dairy industry, where high intensity ultrasound potentially provides an additional processing tool in the production of spreadable blends based on milk fat and rapeseed oil. Ultrasound treatment is introduced in a circulating flow system, a more realistic representation of an industrial setting compared with commonly used probe based bath systems. High intensity ultrasound accelerates the crystallization kinetics of anhydrous milk fat and rapeseed oil blends, resulting in the formation of smaller crystals but no differences in melting properties or hardness. This is obtained in a circulating flow cell, without detection of increased levels of secondary oxidation products.